On 2016-10-18, Janet B > wrote:

> On Tue, 18 Oct 2016 07:24:14 +0300, Opinicus

>>During my own breadmaking days (several decades ago) it was my
>>experience that yeast doughs kept for more than five days or so
>>developed a (not entirely unpleasant) "winy" taste and odor.

> The refrigeration encourages the development of organisms other than
> just the yeast that add to the flavor profile of the finished bread.

Isn't that what sourdough is?

nb